These West Coast Tacos are bursting with fresh flavors, combining orange and cherry salsa paired with avocado and your favorite protein for a tasty dinner.
In mixing bowl, combine all ingredients and set aside.
Mexican Marinade:
Mix vinegar, minced shallots, minced garlic and spices in a mixing bowl.
Add orange and lemon juice until uniform.
Stir in oils and chopped fresh cilantro
Stir well before use.
Avocado Mousse:
Mix all ingredients together by mashing with a fork until smooth and adjust seasoning as desired.
Putting it all Together:
In a hot sauté pan with a little oil add duck confit and cook a few minutes until crispy. Add Mexican marinade and allow to cook for another 4-5 minutes before removing from heat. Set aside. Using a mandolin or a slicer, slice jicama into a thin slices. With a small spatula, smear avocado mousse into four tortillas (double them up for tacos) and top with sliced jicama. Place hot duck on top of avocado mousse. Add Salsa cilantro along with a large spoonful of orange and cherry salsa. Finish with cilantro leaves.